Serving Size: 8
- 1 clove garlic, halved
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- freshly ground pepper
- 1 1/2 teaspoons Worcestershire sauce
- 2 heads romaine, washed and chilled
- Coddled Egg (below)
- 1 lemon
- Garlic Croutons (below)
- 1/2 cup freshly grated Parmesan cheese
- 1 can (2 ounces) anchovy fillets, drained and rolled or cut up
- Just before serving, rub large salad bowl with cut clove of garlic. Add oil, salt, mustard, pepper and Worcestershire sauce; mix thoroughly.
- Into bowl, tear romaine into bite-size pieces; toss until leaves glisten.
- Break egg onto romaine. Squeeze on juice from lemon; toss until leaves are well coated.
- Sprinkle croutons, cheese and anchovies over salad and toss.
- Place cold egg in warm water. Heat to boiling enough water to completely cover egg. With a spoon, immerse egg in boiling water. Remove pan from heat. Cover and let stand 30 seconds.
- Immediately immerse egg in cold water.
- Heat oven to 400 degrees. Trim crusts from 4 slices white bread.
- Generously butter both sides of bread slices; sprinkle with 1/4 teaspoon garlic powder.
- Cut into 1/2 inch cubes; place in baking pan.
- Bake 10-15 minutes, stirring occasionally, until golden brown and crisp.
I like to use a wooden bowl. The garlic rubs in better with wood. Also you could use anchovy paste in the dressing instead of adding anchovies on top.
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